Lemon Blueberry Pound Cake Recipe

Rating 5.0
| 2
Not only is this lemon blueberry pound cake sweet and satisfying, but with blueberries and lots of lemons, it is a cheerful addition to any picnic or weekend party. Bake it in a well-oiled bundt pan, let it cool and you are ready to go.
Utensils Dessert
Globe New American
Chef Susie is a cookbook author, chocolatier, pastry chef and culinary educator with more than a decade of experience teaching and running an artisan chocolate business, which has been featured on the Food Network. Prior to beginning her culinary career, Chef Susie worked as a TV executive at three of the Big Four networks. She is now the author of three books, the latest based on her award-winning culinary travel blog.


For the Lemon Blueberry Pound Cake
3 cup(s)
cake flour or all-purpose flour
1 1/2 tsp
baking powder
1 tsp
1 1/2 cup(s)
granulated sugar
3/4 cup(s)
1/2 cup(s)
whole milk
1/2 cup(s)
heavy cream
1/2 cup(s)
cream cheese
2 tblsp
sour cream
lemons, zested and juiced
1 tsp
vanilla extract
1 pt
2 tblsp
batch of lemon glaze, optional
1 tblsp
grated lemon peel, for garnish
For the Lemon Glaze
4 tblsp
powdered sugar, sifted
2 tblsp
lemon juice
water, as needed

Directions 16 steps | 74 Minutes

Step 1

Measure and prep all ingredients. 

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Step 2

Make the flour mixture. In a large bowl, sift together the flour, baking powder and salt. Set aside.

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Step 3

In the bowl of a stand mixer fitted with the paddle attachment or a hand mixer in a large bowl, add the butter and mix on medium speed until the butter is softened. 

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Step 4

Add the sugar and whip until very fluffy, at least 5 minutes.

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Step 5

While the sugar and butter are whipping, make the milk mixture. In a large measuring cup, combine the whole milk and heavy cream.

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Step 6

After the sugar and butter are whipped, mix in the cream cheese and sour cream.

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Step 7

Add the eggs, one at a time, and mix until smooth. 

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Step 8

Slowly add ½ of the flour mixture, then ½ of the milk mixture and beat until incorporated. 

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Step 9

Add the remaining flour mixture, then the rest of the milk mixture, and mix until smooth.

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Step 10

Add the lemon juice, zest and vanilla extract. 

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Step 11

Dust the blueberries with the cornstarch. 

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Step 12

Fold in the dusted blueberries into the lemon poundcake mixture.

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Step 13

Transfer the batter into a well-oiled Bundt pan and bake for about 45 minutes or until the top is golden brown and a toothpick or knife tip inserted in the center comes out clean.

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Step 14

Allow to cool, then remove from the pan. 

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Step 15

If using the lemon glaze, mix the powdered sugar and lemon juice together in a small bowl. Add water if you’d like a thinner consistency. 

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Step 16

Spoon the lemon glaze over the top of the cooled cake and garnish with grated lemon peel. Enjoy!

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Nutrition Per Serving
View All
24.8 g
6.9 g
74.7 g


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Chrystal G.


28 Jul 2022

Perfect summer dessert

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Jessica S.


27 Jul 2022

So, so, so tasty!!! A great way to use our excess of lemons from our summer harvest. Beautiful photos in this recipe as well!

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